In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, oregano, and salt.
In a large bowl, combine the buttermilk, hot sauce, and 2 teaspoons of the spice mixture. Whisk until well combined.
Add the shrimp to the buttermilk mixture and make sure the shrimp are coated completely with the mixture. Allow it to marinate for at least 20 minutes at room temperature.
Heat 2-3 inches of oil to 350 degrees F.
In a large bowl, combine the flour, cornmeal, and remaining spice mixture. Mix well.
Coat each shrimp in the flour mixture shaking off any excess buttermilk mixture. Make sure the shrimp are well coated.
Fry the shrimp for about 30 seconds on each side working in batches. Drain the shrimp on a wire rack or paper towel-lined plate. Check for seasoning and sprinkle with extra salt, if needed.
To assemble the shrimp po'boy sandwiches, spread remoulade sauce on both sides of the French bread. Add a layer of shredded lettuce on the bottom layer, followed by tomato slices, pickles, fried shrimp, and remoulade sauce.
Press the sandwich down and enjoy!